With a cookie recipe butter has replaced ghee and mix is too crumbly. How do you improve this?

Butter and ghee have different moisture contents and fat compositions, which can affect the texture of your cookies. Here's how to fix a crumbly cookie dough when you've replaced ghee with butter:

1. Add More Liquid:

* Milk or Cream: Start by adding a tablespoon or two of milk or cream to your dough and mixing well. This will help bind the ingredients and create a smoother texture.

* Egg: If you're comfortable adding more fat, an egg yolk can also add moisture and richness.

* Other Liquids: You can also try a splash of fruit juice, coffee, or even water, depending on the flavor of your cookies.

2. Chill the Dough:

* Refrigerate: Even a short chill in the refrigerator (30 minutes to an hour) can help the butter solidify, which makes it easier to work with and prevents spreading.

3. Adjust the Flour:

* Less Flour: Sometimes, too much flour can lead to a crumbly texture. If your recipe calls for all-purpose flour, try substituting some of it with cake flour, which is finer and has a lower protein content.

4. Overmixing:

* Don't Overmix: Be careful not to overmix the dough, as this can also make it dry and crumbly. Mix the dough just until it comes together.

5. Baking:

* Lower Temperature: Bake the cookies at a slightly lower temperature for a few minutes longer to allow them to bake through without drying out.

6. Additional Tips:

* Butter Temperature: Cold butter tends to create a chewier texture, while warm butter can lead to a crumblier cookie. Try using softened butter at room temperature for a slightly moister result.

* Creaming Time: Make sure you cream the butter and sugar together for a good amount of time. This will help incorporate air into the dough, resulting in a lighter and more tender texture.

Experiment: Remember, baking is an art, and the best way to find the right balance is to experiment with small adjustments until you achieve the desired texture.